In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.
Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.
Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.
Simmer until potatoes are fork tender. Remove rosemary skewers and discard.
Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.
Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!
Ingredients
Directions
In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.
Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.
Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.
Simmer until potatoes are fork tender. Remove rosemary skewers and discard.
Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.
Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!
